This recipe takes me back to my Maryland Thanksgiving memories. Growing up on the Chesapeake, oysters were a big part of our celebration. This dish combines my family's traditional oyster dressing with spicy pork sausage and healthy red pearl quinoa, which gives the dressing a nutty texture--and beautiful color. Red apples provide color and a sweet, crisp finish. Omit the oysters, if you prefer, for a delicious sausage stuffing.
- 1 bulk roll (16 oz) spicy pork sausage
- 6 T. butter
- 1 1/2 T. fresh sage, finely chopped
- 1 T. fresh rosemary, de-stemmed, finely chopped
- 1/3 c. red pearl quinoa, rinsed and drained (white is fine if red is not availableâquinoa is a barley-type seed found in larger supermarkets )
- 1 medium sweet yellow onion, diced
- 2 celery stalks, ribbed and diced
- 1 bay leaf
- 1 3/4 c. to 2 1/2 c. chicken stock, or to suit desired moistness
- 1 8-oz container fresh oysters, including their liquor (found in the seafood department)
- 2 t. fresh lemon juice plus 1/2 t. grated zest
- Salt and pepper, to taste
- 8 English muffins
- 1/2 c. chopped sun-dried tomatoes (dry packaged is best)
- 1 large crisp sweet red apple, such as Cortland or Empire, unpeeled, cored and finely diced
- 1/3 c. fresh parsley, finely chopped
- In a large oven-proof chicken-fryer, saucepan or deep skillet with lid over medium-high heat, brown the sausage, uncovered, stirring occasionally, about 5 minutes. Remove sausage from pan and set aside; reserve 1 T. fat and drippings. Reduce heat to medium; add 2 T. butter and scrape drippings loose from pan. Add herbs, pearl quinoa, onion, celery and bay leaf; sautÃ© until quinoa starts to crackle and onion and celery begin to sweat, about 3 minutes. Return sausage to pan; add 1 3/4 c. chicken stock. Drain oyster liquor from oysters into pan with sausage mixture, and chop oysters into 1/2â pieces; add oysters to pan. Add lemon juice and zest; cover and simmer 15 minutes or until quinoa is tender but firm. Remove bay leaf; check cooking liquid for seasoning.
- Meanwhile, toast English muffins until golden, then butter each half with equal portions remaining 4 T. butter, and cut muffins into 1/2â cubes; add muffins to liquid. Add sun-dried tomatoes. Stir mixture to moisten, adding more warm stock if needed; replace lid, turn heat to lowest setting and allow to warm for 5 minutes.
- Remove lid from dressing, add additional warm stock to moisten, if desired, and toss with diced apple and parsley. Check seasoning. Serve immediately or cover and place in a warm oven until ready to use.
- If stuffing a bird with dressing, proceed according to bird roasting instructions, placing leftover dressing in a greased casserole dish to pass. Bake casserole, covered, for at least 30 minutes at 350 degrees if raw poultry was in contact with dressing.
|Amount Per Serving||%DV|
|Serving Size 151g|
|Recipe makes 8 servings|
|Calories from Fat 49||22%|
|Total Fat 5.63g||7%|
|Saturated Fat 2.3g||9%|
|Trans Fat 0.0g|
|Total Carbs 37.48g||10%|
|Dietary Fiber 3.4g||11%|